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Pickled Martinoes

Pickled Martinoes are vegetable pods preserved in a brine and vinegar with spices.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
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Why it works: Egg and vinegar are a kitchen classic. They rank in the top 33% of all ingredient pairs, and cooks put them together in 12,922 recipes. Both carry acetic acid, which smells sour, vinegar. The science ↓

Pickled Martinoes

Ingredients

Directions

Prepare the pods

  1. Wash the vegetable pods in cold water.

  2. Soak the pods in a brine of coarse sea salt for one week.

  3. Remove the pods from the brine and wipe them with a dry towel.

Pickle

  1. After a week, boil vinegar with ½ cup mixed whole spices for each quart of vinegar.

  2. Place the pods in earthen jars and pour the hot vinegar and spices over them.

  3. Once cooled, cover the jars and let them sit until the pods are saturated with vinegar.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Egg + vinegartop 33% of all pairs
    Smell alikelow
    Cooked together12,922 recipes

    Shared aroma: acetic acid (sour, vinegar).

Egg and vinegar barely smell alike, yet cooks put them together in 12,922 recipes: they work on texture and structure more than aroma.

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Vegetable pods
Provide the crisp, tender body that the pickling liquid penetrates and flavours.
Coarse sea salt
Draws water out of the pods and seasons them during the week-long brine.
Vinegar
Acidic liquid that preserves the pods and gives them their sour flavour.
Mixed whole spices
Infuse the hot vinegar with aroma that carries into the pods.

The step that matters

Wipe the pods dry before pickling. Excess brine left on the pods dilutes the hot vinegar and adds salt unevenly, so the pods can taste watery or overly salty. Drying them lets the vinegar and spices absorb cleanly.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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